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Peach and Rosemary Vinegar

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“From Aglaia Kremezi. If a fragrant peach is not available, dried apricots or other fresh fruits such as pears, strawberries or raspberries can be substituted. Also, instead of fresh rosemary, try dried Mediterranean oregano, thyme or savory -- herbs that are more robust in their dried form as opposed to fresh. Use this vinegar to dress salads, especially delicate ones that include fruit. 3-4 week standing time.”
2 cups

Ingredients Nutrition


  1. Place the chopped peach in a 3-cup bottle with a large opening.
  2. Add the rosemary and pour in the vinegar.
  3. Cover and shake well.
  4. Set aside for about 3-4 weeks, shaking atleast once, every other day.
  5. If you have used fresh fruit, pass the vinegar through a dampened coffee filter.
  6. If you want to intensify the rosemary flavour, replace the rosemary sprigs with fresh ones.
  7. Peach and Rosemary Vinegar will keep for more than a year in a cool, dark place.

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